Raspberry Basil Salad Dressing

… Raspberries Go Savory!

Let’s add some summer freshness to our salads. But let’s take it in a little different direction than just combining some fresh fruit with our greens, though that is delicious as well. I’m bringing raspberries and basil into a gluten-free, dairy-free salad dressing recipe to show off the flavors of fresh summer antioxidant- and nutrient-rich whole foods. And, since raspberries are available year round, we can bring a bit of summer’s bright flavors and flair into our foods any time of year. The color of the dressing? Well, it dresses up a salad nicely.

This recipe is also free of soy, nuts, corn and eggs. Hope you are enjoying the taste of summer’s fresh raspberries as much as we are.

Directions

In a blender or food processor, combine basil, garlic, 1/4 cup olive oil, lemon juice, agave nectar, vinegar, and onion powder. Blend on low until basil leaves are almost puréed. With blender still on low, slowly drizzle in the remaining 1/4 cup olive oil, and continue to blend until all ingredients are well incorporated. Add raspberries, salt, and pepper. Blend again until dressing is smooth and oil is completely infused into the dressing. Serve or refrigerate for later use.